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Digital Subscriptions > Italia! > Aug 2019 > Better Pizza at Home

Better Pizza at Home

Perfect your pizza skills with expert advice and two original recipes from Michael Schwarz

Basic pizza dough

Impasto di base per la pizza

”This New York-style dough is made with sugar and oil, as well as beer and honey”

MAKES Enough for four 12-inch pizzas


PROVING Overnight, and up to 48 hours

We’ve spent quite a few years perfecting our pizza dough, and this is the version we finally felt achieved everything we wanted from our crust. This is our interpretation of a New York-style dough, which differs from its Neapolitan cousin by the addition of sugar and oil. In our version, beer imparts a delicate malted note and the honey lends a touch of sweetness while aiding the browning process. Wholewheat flour provides the dough with some heft as well as an earthy quality, and a little olive oil softens the glutens, making the bite more tender. The resulting crust is chewy but light, too, making for a pizza-eating experience that doesn’t weigh you down.

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About Italia!

This is the month of Ferragosto, the festival on the 15th of August celebrated throughout Italy, (also in San Marino and the canton of Ticino in Switzerland, fact fans…). If you’ve been in Italy in August, you’ll know the kind of festive mood the country is in, and you’ll find it in this issue of Italia! too!